Jaimie Puckett
Bar Boulud | Boston | February 2020
Featured Pairings
(1) Yukon Potato Cup, Lemon Crème Fraîche, Osetra Caviar; (2) Beef Brochette with Blue Cheese; (3) Pâté: Ground Pear, Foie Gras, Pork Jowl, Black Truffle Cream, Egg, Sumac; (4) Smoked Salmon Roulade with Scallion Cream Cheese paired with Pinot Noir/Chardonnay, Brut Rosé, Louis Roderer, Champagne, France, 2013
Sea Scallop Gratin, Shellfish Sabayon, Salade Lyonnaise, Bacon Lardons, Onion Confit paired with Chardonnay, Savigny-lès-Beaune 1er Cru “Les Vergelesses,” Domaine Henri Boillot, Burgundy, France, 2011
Rigatoni, Chestnut and Coq Au Vin Ragù, Roasted Maitake, Bacon Chips, Black Truffle, Pearl Onions, Parmesan paired with Red Blend, “Patelin de Tablas,” Tablas Creek Vineyard, Paso Robles, CA, 2015
Bavette, Bone Marrow-soaked Pan de Mie Croutons paired with Syrah, Nouvelère, Domaine Phillipe & Vincent Jaboulet, Crozes-hermitage, France, 2012
Pain au Chocolat Bread Pudding, Fig Gelato, Candied Almonds, Cardamom Anglaise paired with Tawny Port, 20 Year “Quinta do Bom Retiro,” Ramos Pinto, Douro, Portugal, NV
Photography by Jaclyn Warren
